Cooking Weight Converter

In baking and professional cooking, weight is the only honest measurement. A 'cup of flour' varies ±25% depending on how it's scooped, but 120 grams is 120 grams. This calculator is tuned for the gram-oriented workflow a serious home baker uses, with common US-to-metric conversions for recipes written in ounces and pounds.

Baker's math uses weight because bread hydration (the water-to-flour ratio) only makes sense by weight. A 70% hydration dough means 70 g water per 100 g flour. Try expressing that with cups — you can't, because flour weight per cup varies with packing, humidity, and flour brand. Every professional baker weighs everything.

Grams are the universal unit because 1 g is the right size for a pinch of salt to a hunk of meat. Ounces (avoirdupois, 28.35 g) are US-only and a pain for cross-recipe scaling. An ounce of flour, an ounce of butter, and an ounce of water all weigh the same — but fill different volumes. Recipes written in ounces always mean weight unless they say 'fluid ounce.'

Grams to ounces: divide by 28.35. Ounces to grams: multiply by 28.35. Pounds to grams: multiply by 453.6. Kilograms to pounds: multiply by 2.205.

For baker's percentages: every ingredient is expressed as a percent of flour weight. 100% flour, 70% water, 2% salt, 1% yeast means a 500 g flour recipe uses 350 g water, 10 g salt, 5 g yeast. Scaling to 1 kg flour just doubles the rest. This is why bakeries can cook from the same formula at any batch size.

• Grams
• Kilograms
• Ounces
• Pounds

• '1 oz' as weight vs fluid. 1 oz of flour (weight) = 28.35 g. 1 fl oz of flour (volume) — the recipe doesn't mean this; 'ounce' in a cooking recipe always means weight unless explicitly 'fluid.'
• 'Packed' brown sugar. A recipe saying '1 cup packed brown sugar' means the sugar is pressed into the cup. Unpacked is 30-40% less. Always pack unless told otherwise.
• Sifted vs unsifted flour. Sift first if the recipe says 'sift then measure.' Measure first if it says 'measure then sift.' The difference is ~15% on the weight.
• Scale zeroing. Put the bowl on the scale first, press tare (zero), then add. If you don't tare, you're weighing the bowl plus the ingredient.
• Small quantities on a 1-g-precision scale. A scale that reads to 1 g cannot measure 2 g of yeast reliably. For small ingredients (yeast, salt, spices) use a 0.1-g precision scale or count by volume.

• 1 cup AP flour (spoon-and-level) = 120 g (4.2 oz).
• 1 cup AP flour (scooped) = 150 g (5.3 oz).
• 1 cup granulated sugar = 200 g (7.1 oz).
• 1 cup packed brown sugar = 220 g (7.8 oz).
• 1 cup rolled oats = 90 g (3.2 oz).
• 1 cup butter = 227 g (8 oz, 2 sticks).
• 1 large egg (no shell) = 50 g (1.76 oz).
• 1 cup milk = 245 g (8.6 oz).
• 1 cup heavy cream = 238 g (8.4 oz).
• 1 cup honey = 340 g (12 oz).
• 1 tsp kosher salt (Diamond Crystal) = 2.8 g.
• 1 tsp kosher salt (Morton) = 4.8 g.
• 1 tsp table salt = 6 g.

• Get a 0.1-g precision scale for yeast and spices. $25 on Amazon. Makes bread consistent.
• For baker's math, always work in percentages of flour weight. Lets you scale any recipe to any batch size.
• Salt by brand matters. A teaspoon of Diamond Crystal weighs 2.8 g; Morton weighs 4.8 g. If the recipe says 'tsp Diamond Crystal' and you have Morton, use 60% as much by volume.

Related: Cooking Volume Converter · Weight Converter · Concentration Converter.